Nowadays, the system is playing an increasingly important role. This system is a normative, instructive and binding practical text formulated by state organs, social organizations, enterprises and institutions to maintain the normal order of work, labor, study and life, and ensure the smooth implementation of national policies and the normal development of all work. How should we make a system? The following is my collection of student dining management system (9 selected articles), welcome to share.
Student dining management system 1 1. Before boarding students eat, the life guidance teacher will organize them to queue up in the dormitory and enter the restaurant in order, without making noise, crowding or knocking on pots and spoons.
2, obey the life guidance teacher management, not unreasonable.
3. Sit in the designated position when eating, and don't run around casually.
4, pay attention to save food, keep the desktop and ground clean and tidy, put an end to waste.
5. After eating, the leftovers will fall in the designated position and will not be thrown around.
6. Wash the tableware in time after eating, keep it clean and insist on disinfection once a day.
7. Put the washed tableware into the cupboard, don't grab other people's tableware, and pay attention to keeping the cupboard clean.
8. Pay attention to saving water, and often educate students on saving water, electricity and food.
9. Accommodation students must eat in the canteen after joining the company. If you don't ask for leave in advance and don't eat in the canteen for no reason, no refund will be given.
10, teachers who live in dormitories and often eat in the canteen need to order food in advance.
1 1. After dinner, the life guidance teacher will organize students to clean the canteen, and the chef will arrange it.
Student dining management system 2 1. The dining room is clean and bright, there is no dust on the dining table, no garbage on the ground, no dirty water and dust on the stool. Clean, clean and mop the floor at least 2-3 times a day, and clean the dining table at any time to ensure the cleanliness of the restaurant. There is no sundries and garbage outside the canteen, and it should be cleaned at least 1-2 times a day. The dining room windows should be cleaned at least once a week, and the glass should be clean and bright, free of dust and traces.
Second, the canteen kitchen should be kept clean and tidy, the ground should be kept dry, and there is no garbage and sundries; Cooking utensils and kitchenware are cleaned after use every day, placed in an orderly manner, and the walls are free of dust. All bowls, chopsticks and spoons in the canteen should be cleaned after use and put into the disinfection cabinet in time.
Third, raw and cooked foods should be separated to ensure that raw and cooked foods are not cross-contaminated and cross-flavored.
Four, vegetables, meat processing, before entering the steaming, frying, boiling, explosion and other cooking procedures should be cleaned.
Five, strictly implement the food hygiene system, resolutely do not buy rotten, insect-borne, moldy substances, food processors do not process.
Six, canteen staff should wear work clothes, hats, dress neatly, clean and well dressed. Do a good job in personal hygiene, wash your hands frequently, cut your nails frequently, get a haircut frequently, and take a bath frequently. We are not allowed to wear rings, bracelets and other accessories at work.
Seven, canteen staff to participate in a medical examination organized by the health and epidemic prevention departments once a year, hold a health certificate before taking up their posts.
Eight, warehouse clean and bright, materials piled up in an orderly manner, rice, noodles and dry goods shall not be placed on the ground.
Nine, the kitchen staff must properly maintain the order when buying food, and establish the habit of employees consciously queuing for cooking and cooking.
10. I hope all the staff will strongly support the work of the canteen and maintain the environmental sanitation inside and outside the canteen.
Student dining management system 3 1, conscientiously implement the Food Hygiene Law, and act in strict accordance with the Food Hygiene Law.
2, the canteen should be divided into health responsibility areas, confirm the responsible person, adhere to the system of regular cleaning and weekend cleaning, keep the canteen clean and tidy.
3, the dishes should be washed clean, the rice should be washed clean, and there should be no foreign objects in the food.
4. The processing site should be kept clean and tidy, the upper and lower sewers should be unobstructed, and there is no water or oil on the ground. The garbage in the operating room should be collected and removed in time to prevent the breeding of harmful insects such as fly maggots.
5, in the process of processing, we must strictly implement the principle of separation of raw and cooked, so that the operation room, operators, utensils, finished products and semi-finished products are strictly separated to prevent cross-contamination.
6. The prepared food should be covered with a veil to prevent flies, insect bites and dust from falling. Leftovers should be properly kept and cooked when they are sold again. It is forbidden to sell spoiled food.
7. Cooking personnel should always maintain personal hygiene, often cut their nails and have a haircut; Work clothes and aprons should be washed and changed frequently.
8. Don't eat, smoke or grab food with your hands while eating.
9. Don't wear an apron to the toilet, and wash your hands after eating.
10. Cooking personnel shall have regular physical examinations and obtain health certificates before taking up their posts. Infectious diseases shall be transferred or dismissed.
1 1, there should be a special person, a special room, special appliances and special refrigeration in the cold meat room, and the imported cooked animal food should be registered for acceptance to ensure the hygienic quality. Cold vegetarian dishes should be fried thoroughly and cooked thoroughly, and bean products should be cooked thoroughly before making cold dishes.
12, do not use raw materials that do not meet hygiene standards, strictly prevent pollution during operation, and thoroughly cook semi-finished products during secondary cooking.
13, strictly control the hygiene and quality of food when purchasing food, and do not purchase prohibited food and spoiled food. It is forbidden to transport food by vehicles loaded with pesticides, fertilizers and other toxic and harmful substances.
Student Dining Management System 4 In order to promote the standardization of primary school canteen management and better implement the responsibility of canteen hygiene and safety, according to the actual situation of our school and after discussion by the school Committee, the tableware disinfection management system of this canteen is formulated, as follows:
1, all tableware (including bowls, chopsticks, pots, spoons, knives, etc. ) Wash it in time after use every day to avoid mosquito and fly pollution.
2, tableware cleaning and disinfection specialist is responsible for, according to the scraping, washing, flushing, disinfection, five cleaning order operation.
3. When cleaning tableware, be sure to soak it in high-quality detergent mixed with boiling water (or warm water) for 10 minutes or more, then clean it, and rinse it repeatedly with running water for at least three times.
4. After washing, the tableware must be inverted in the steamer to make it dry, and prevent contact with other items to avoid pollution.
5. All tableware (including bowls, chopsticks, pots, spoons, knives, etc. It must be disinfected with steam every day (20 minutes) and then put into a clean cabinet to prevent re-pollution.
6. Primary schools will randomly check the sanitary conditions of tableware, and the results will be linked to the wages and employment of workers.
7. If the tableware disinfection fails to meet the requirements during the inspection by the superior department (due to employee reasons), it shall be ordered to correct once and dismissed twice.
8, every spot check must make inspection records, timely filing.
Student Dining Management System 5 Keeping the canteen clean and tidy, with good environmental sanitation, is one of the important measures to ensure that food is not polluted. In order to ensure the hygiene and safety of food in school canteens, the hygiene inspection system of canteens is formulated.
A, canteen management personnel should always check the environmental sanitation of the canteen, and make inspection records.
Second, the leaders in charge of the school or the leaders on administrative duty should check the canteen hygiene at least once a day, and make records.
Third, check the contents:
1. canteen sanitation: whether there is garbage left on the ground, whether there is sewage in the pit on the ground, and whether the bucket is covered properly. Pool, sewage ditch, etc. are blocked inside and outside. And whether there is food residue. Whether the stove, operating table and other places are clean and tidy.
2. Personal hygiene of employees: whether employees have "four attendance", whether they wear work clothes and hats correctly, whether they wear jewelry to work, whether they smoke in the work area or the operation room, whether they make loud noises in the operation room, whether they have bad hygiene habits, and whether they wear disposable masks and gloves when distributing food.
3 dining room "three defenses" facilities are damaged, whether to give full play to the function and role of "three defenses" facilities.
4. Whether the employees operate according to the process specification, so that raw and cooked meat is separated from vegetarian dishes, and whether there is any phenomenon of irregular operation.
5. Whether the warehouse is ventilated, clean and bright. Whether the clothes in the dressing room are hung neatly and orderly.
6. Whether the tableware is cleaned and disinfected after each use, and whether it is stored in the pantry for cleaning according to regulations and requirements.
Student dining management system 6 In order to further enhance the sense of responsibility of canteen staff, continuously improve the service quality and ensure the high-quality, safe and efficient operation of canteen work, the following safe operation system is formulated.
First, raise awareness, strengthen leadership and clarify responsibilities.
1, set up a canteen safety leading group, headed by principal Chen Shengkun.
Members: Zhang (Safety and Health Commissioner), Yi (General Affairs Director), Li (Trade Union) and Zhang (Canteen Manager).
Second, strengthen the management of doormen and non-canteen staff.
1, strengthen security, and prohibit non-canteen staff from entering important places such as canteen processing operation room, food raw material storage room and canteen at will to prevent poisoning incidents.
2, strengthen the guard patrol on duty, to prevent the canteen theft and other events.
Third, strengthen the management of canteen employees.
1, canteen staff must ensure good quality, and it is forbidden to buy, use and sell rotten, harmful and toxic food to prevent food poisoning.
2, raw and cooked food should be separated in the operation, to prevent cross contamination, all kinds of cookware regular disinfection and cleaning.
3. Strictly control the selection and washing of vegetables to ensure that vegetables are divided, washed and cooked; Prevent rats from biting flies, and it is forbidden to get sick from the mouth.
4, canteen all equipment must be operated according to the specification, pay attention to the safety of electricity and gas, put an end to all kinds of man-made accidents. Canteen staff must close the doors in time when they enter and leave the canteen, warehouse and restaurant.
5. The fire-fighting equipment equipped in the canteen should be carefully managed, kept in good condition and used correctly, and must not be moved or used for other purposes.
Student dining management system 7 1. Kitchen workers go to work on time and prepare enough time to change their uniforms so as to go to work on time.
2. It is forbidden for kitchen workers to sign cards on their behalf, and attendance is strict.
3, obey the superior leadership, seriously complete the task as required.
4. Employees shall stick to their posts during working hours and shall not leave their posts without authorization; Don't sit on the chopping board and workbench.
In order to ensure a clean and good working environment and improve work efficiency, smoking, talking loudly and chatting are not allowed in the working area during working hours.
6. Wear neat, generous and decent work clothes, aprons and working caps during working hours. Male employees are not allowed to have long hair.
7, work should be in the specified location.
8. It is forbidden to eat or take food or articles in the kitchen. It is not allowed to give the food in the kitchen to others without authorization, and it is not allowed to throw it away on the pretext of food deterioration. Man-made waste is strictly prohibited Food must be registered after deterioration.
9. The kitchen is an important place for production. Non-working personnel are strictly forbidden to enter without the consent of the management personnel, and the chef is responsible for the implementation.
1 1, consciously develop hygiene habits, and keep jobs and hygiene contracting areas clean and tidy.
12, strictly implement the provisions of the kitchen management system.
Student Dining Management System 8 I. Setting Goals
In order to strengthen the standardized management of public health school canteens, improve the service ability and quality of canteens, and create a good dining environment for all cadres and workers, this system is formulated.
Second, the division of responsibilities
Canteen administrator
1. Abide by the financial system, keep the dining staff records and daily income and expenditure reports as required, submit the finance as the basis of cost accounting at the end of the month, and settle accounts according to the prescribed procedures;
2, urge the canteen staff to do a good job in hygiene, make the kitchen, canteen and surrounding environment clean and tidy, and ensure food safety;
3, often to the canteen electrical equipment, water and electricity facilities for maintenance and inspection, found unsafe hidden trouble to take corresponding measures in time;
4 management of kitchen utensils, tableware, tables and chairs, electrical appliances and other fixed assets. In the canteen, and purchase relevant equipment in time as needed to ensure the smooth progress of canteen work;
5, the unified procurement of materials for inventory acceptance and warehousing, if necessary, according to the provisions of the certificate.
(2) canteen staff
1. Chef: Assist the food safety officer to make the weekly menu, and pay attention to the collocation of meat and vegetables in the diet; Responsible for the daily acceptance of purchased dishes; Ensure that the goods are used up during the warranty period and do not cause waste; Responsible for the safe use of kitchen cooking equipment to prevent accidents.
2. Workers: responsible for cleaning the kitchen, dining room and surrounding environment, and keeping indoor and outdoor clean at all times; Do a good job in pre-cooking such as washing vegetables, cutting vegetables and seasoning. Do a good job in cleaning and disinfecting kitchen utensils and tableware, clean up the dining table every day after eating, and put the chairs and stools in order.
(3) the person in charge of the office
Supervise and inspect the canteen's safety and hygiene, food quality and the implementation of management system. , regularly solicit the opinions of cadres and workers, and formulate improvement measures for existing problems.
(4) the person in charge of finance
1, check the monthly income and expenditure of the canteen, review the reimbursement documents, and verify the number of personnel on duty who eat in the canteen at noon and the unit subsidy fee;
2, according to the actual needs of the goods procurement plan, the plan includes the name of the goods to be purchased, quantity, unit price, amount, suppliers, etc. ;
3. Conduct regular cost accounting, strictly control expenditure, and put forward reasonable suggestions for the standardization of canteen management.
Third, the management content
(A) material management
1. Select a qualified distribution company to be responsible for the procurement and distribution of canteen materials. The list is collected by the Finance Department as an attachment for purchasing reimbursement.
2, daily shopping items according to the variety, quantity, unit price one by one settlement reimbursement, do Nissin monthly statement; In the first ten days of the following month, the detailed income and expenditure of last month will be announced, which will be supervised by the department.
3. The fixed assets such as cookers, tableware and electrical equipment in the canteen are uniformly registered by the financial register, and are counted regularly. In addition to normal wear and tear, if the inventory is insufficient, the reason should be found out in time and the responsibility should be investigated.
4. When dining room appliances and equipment need to be purchased or scrapped, the dining room administrator shall put forward a purchase plan, which shall be signed by the person in charge of the accounting office and approved by the leaders of the Economic Commission, and shall be handled in accordance with relevant procedures and financial systems.
5. No one is allowed to take away kitchen supplies, canteen tableware, etc. For private use for any reason; If it is really necessary to take it out for use under special circumstances, it must be agreed by the canteen administrator and returned in time afterwards; If it is lost or damaged, it should be compensated according to the price.
6. The canteen administrator, the office and the financial controller shall conduct regular physical inventory and account checking, and find out the reasons in time when errors are found.
(2) Catering management
1. Eat strictly according to the time. Business hours of Chinese food in the canteen:11:20-12: 00.
2. Diners should report the meal plan before leaving work in the afternoon of the previous day, otherwise no arrangement will be made (in case of special circumstances, supplementary report should be made before 9: 00 am that day).
3. Teachers and students must eat in a civilized way, and are not allowed to make any noise or play in the canteen. Pay attention to the sanitary dining environment, do not spit or litter; Practice economy and try to avoid leftovers.
Four, this system will be implemented from September 20xx.
Student dining management system 9 1. Strictly enforce the food hygiene law. The school canteen must obtain a hygiene license before it can be operated. Food practitioners can have a physical examination once a year, and they can only take up their posts with valid health certificates and training certificates. Anyone who has infectious diseases will be resolutely dismissed.
Second, all kinds of raw materials entering the canteen shall be purchased at fixed points to ensure the quality of food.
Three, school leaders should always check the quality of food, do a good job in the implementation of the health system, to ensure that students eat enough. It is forbidden to enter the canteen with other people and strangers.
Four, after meals, the floor, wall, ceiling, stove, chopping board, dining table, kitchen cabinets, tableware, containers, etc. should be thoroughly cleaned, tableware placed in order, dust-proof, fly-proof, rat-proof facilities are complete. There are no mice and flies in the canteen, and there is no garbage, pollution and sundries around the canteen.
5. Disinfect tableware regularly to prevent cross-contamination; Tableware should be washed, cleaned, disinfected and cleaned, and food should be "five isolated", that is, staple food and non-staple food, raw and cooked, finished and semi-finished products, food and omnivore, food and rodenticide and pesticides should not be mixed; Raw and cooked food knives and cold meat tableware must be used separately and clearly marked.
Six, the school every month to canteen management, environmental sanitation, personal hygiene, logistics services and other work to conduct a comprehensive supervision and inspection, sum up experience, find out the shortcomings, improve the work.
Seven, according to the school arrangements for meals on time, no special reasons, are not allowed to advance or postpone meals.
Eight, strengthen the education of food practitioners, regularly carry out nutrition, health, professional ethics and legal discipline education, and strive to improve the political and professional level of employees, and establish the spirit of love and dedication.
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